85
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 4 of 4 graded inspections since 2024.
- Last inspected Apr 21, 2026: passed with 5 violations, 1 critical.
- Keeps coming up: Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range., cited 3 times.
- 3 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Apr 21
Routine Inspection
5 violations, 1 critical
- Critical Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
- Minor Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.
- Minor Protect food from miscellaneous sources of contamination.
- Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
- Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
- 2025
- Passed Apr 9
Follow-Up Inspection
1 violation
- Minor Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
- Passed Apr 3
Routine Inspection
4 violations, 2 critical
- Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
- Minor Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
- 2024
- Passed Apr 3
Routine Inspection
2 violations, 1 critical
- Critical Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
- Minor Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Nearby
BiteKarma scores around J.D. Hoyt's, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.